Rice Bowl with Ginger Pork
Pork shoga-yaki over vegetables and rice makes a great donburi. Grated onion is the secret ingredient for sweetness.
Photographed by Takashi Yoshida
Ingredients (Serves 2)
- 2 bowls freshly cooked rice
- 200 g pork loin (thinly sliced/for ginger pork)
- 1-2 leaves cabbage
- 4 shiso leavesNote
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
- 1/2 pack shimeji mushrooms
- 1 tbsp onion (grated)
- 1 tsp ginger (grated)
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp mirinNote
Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 1 tbsp sake
- 1/2 tbsp sugar
- Chili pepper, to tasteNote
The spiciest chili pepper dried, then crushed into powder.
- Vegetable oil
Shred the cabbage and cut the shiso leaves into thin strips. Remove the hard tips from the bases of the shimeji mushrooms and break into small clusters. Cut the pork into strips 3 cm wide and sprinkle with a pinch of each of salt and pepper, then coat with 1 tbsp of flour.
Mix together the [A] ingredients and make sauce.
Oil a frying pan with 1/2 tbsp of vegetable oil and preheat over medium heat, then add the pork and cook both sides. When the pork has browned, add the shimeji mushrooms and briefly stir-fry, then add the sauce and coat.
Prepare two bowls of freshly cooked rice. Top the rice with shredded cabbage and mayonnaise to taste, then add the pork, shimeji mushrooms, and sauce on top. Sprinkle with shiso leaves and chili pepper.